Fresh Ham
January 28th, 2015 · No Comments · Posted in breakfast
We weren’t crazy about the processed ham we got from an earlier pig we purchased from our friend Mike, so this time we decided to skip that part and just take the ham fresh. Wow, are we glad we did. We ordered the hams cut into roasts, and have been cooking them lately with delicious results. Maybe it’s the local, lovingly raised Berkshire pig that’s so unctuous and full of flavor. Whatever–we are sold on fresh ham.
This one was rubbed with North African spices–cumin, cinnamon, garlic–along with some cardamom and of course salt and pepper. After roasting it in a 350-degree oven to an internal temperature of 155 degrees Fahrenheit, I smothered the roast with a mustard-maple syrup glaze and finished it under the broiler.
I reheated some for breakfast next to a horseradish-cheddar omelet made with our own, fresh eggs. The ham goes extremely well with sweet pickled green tomatoes. I canned these from our garden in D.C. four years ago. They’re still fabulous–better than ever, in fact.
Next time you think to make ham for dinner, think fresh.
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